1 ducking, 4 to 5 lbs., thawed
Salt
1 tbsp. butter
1 med. onion, chopped
2 c. water
1/2 tsp. salt
Pinch white pepper
2 tsp. sugar
3/4 tsp. cinnamon
1 tbsp. cornstarch
1 tbsp. water
2 c. cooked, pitted prunes
1/4 c. dark rum

Rinse and dry duckling, sprinkle with salt, close cavity with skewers. Prink skin all over with fork. Roast duck at 325 degrees for 30 minutes per pound until meat thermometer reads 170 degrees. Heat butter in pan, add giblets, neck, onion, brown well and add water, salt, and pepper, simmer one hour adding more liquid if needed. Strain broth, measure 1 cup, add water if necessary or cook down to reduce liquid to 1 cup. Add sugar and cinnamon, bring to a boil. Mix cornstarch and water, stir into broth, cook until thick, add prunes. Place duck on heated platter, strain off fat and add juices to sauce. Pour sauce over duck to glaze. Warm rum, light and pour over duck. Serve with extra sauce in gravy boat.